- 7 ounces elbow macaroni or shell macaroni
- 1 medium onion, chopped
- 2 tablespoons butter or margarine
- 1/4 cup flour
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups milk
- 3 cups shredded cheese food or Cheddar cheese
Cook macaroni according to directions on package.
Pan-fry onion in butter in a skillet or saucepan. Stir in flour, mustard, salt, and pepper. Add milk gradually and cook, stirring until smooth. Add 2 cups cheese. Stir until melted.
Combine drained macaroni and cheese sauce and pour into a 1 1/2-quart casserole. Top with remaining cheese.
Bake in a moderate oven (350°F) 15 minutes. Serve hot. Yield: 6 to 8 servings.